Tag: olive
Articles
- How can we protect our daughters from breast cancer? - Childhood and puberty
- What should BRCA1 and BRCA2 carriers, breast cancer patients and survivors eat?
- What should breast cancer patients and survivors eat during Herceptin treatment?
- What should breast cancer patients and survivors eat during tamoxifen treatment?
- What should breast cancer patients eat during Adriamycin (doxorubicin) chemotherapy?
- What should breast cancer patients eat during radiation treatment?
- What should breast cancer patients eat during Taxol (paclitaxel) chemotherapy?
- What should breast cancer survivors eat during aromatase inhibitor treatment?
- What should HER2/neu breast cancer patients and survivors eat?
- What should hormone receptor positive (ER+/PR+) breast cancer patients and survivors eat?
- What should lobular breast cancer patients and survivors eat?
- What should triple negative breast cancer patients and survivors eat?
News
- A high corn oil diet advances sexual maturity and promotes mammary carcinogenesis in rats
- Carotenoids could help women with dense breasts to lower risk of breast cancer
- Cox-2 inhibitor fails to prevent progression from DCIS to breast cancer in mice
- Lignans associated with improved survival of postmenopausal women with breast cancer
- Oleic acid promotes breast cancer cell invasiveness
- Olive oil reduces breast cancer development whereas corn oil promotes it
- Ovarian metastases more likely for some groups of breast cancer survivors
- Resistance to Taxol chemotherapy reversed in breast cancer cells in the laboratory
- Strategy for inhibiting growth of tamoxifen-resistant breast cancer cells
- Switch in aromatase inhibitors can enable some with breast cancer to continue AI treatment
- Taking aspirin improves breast cancer survival
- The yellow vegetable pigment luteolin induces breast cancer cell death
Foods
- bell peppers canola oil coconut macadamia nuts olives and olive oil safflower oil sesame seeds and sesame oil soybean oil sunflower oil
Studies
- Canola oil inhibits human breast cancer cell growth by regulating caspase-3 and p53
- Consumption of Olive Oil and Specific Food Groups in Relation to Breast Cancer Risk in Greece
- Crude phenolic extracts from extra virgin olive oil circumvent de novo breast cancer resistance to HER1/HER2-targeting drugs by inducing GADD45-sensed cellular stress, G2/M arrest and hyperacetylation of Histone H3
- Dietary factors and breast cancer risk: a case control study among a population in Southern France
- Dietary fat, cooking fat, and breast cancer risk in a multiethnic population
- Dietary olive oil and corn oil differentially affect experimental breast cancer through distinct modulation of the p21Ras signaling and the proliferation-apoptosis balance
- Diets High in Corn Oil or Extra-Virgin Olive Oil Provided From Weaning Advance Sexual Maturation and Differentially Modify Susceptibility to Mammary Carcinogenesis in Female Rats
- Differential expression of H19 and vitamin D3 upregulated protein 1 as a mechanism of the modulatory effects of high virgin olive oil and high corn oil diets on experimental mammary tumours
- Distribution and Biological Activities of the Flavonoid Luteolin
- Effects of gamma-linolenic acid and oleic acid on paclitaxel cytotoxicity in human breast cancer cells
- Effects of Stir-Fry Cooking with Different Edible Oils on the Phytochemical Composition of Broccoli
- Extra-virgin olive oil polyphenols inhibit HER2 (erbB-2)-induced malignant transformation in human breast epithelial cells: Relationship between the chemical structures of extra-virgin olive oil secoiridoids and lignans and their inhibitory activities on the tyrosine kinase activity of HER2
- High corn oil and high extra virgin olive oil diets have different effects on the expression of differentiation-related genes in experimental mammary tumors
- Molecular effects of fermented papaya preparation on oxidative damage, MAP Kinase activation and modulation of the benzo[a]pyrene mediated genotoxicity
- N-3 fatty acids in the Mediterranean diet
- Oleic acid, the main monounsaturated fatty acid of olive oil, suppresses Her-2/neu (erbB-2) expression and synergistically enhances the growth inhibitory effects of trastuzumab (HerceptinTM) in breast cancer cells with Her-2/neu oncogene amplification
- Olive oil consumption and risk of breast cancer in the Canary Islands: a population-based case-control study
- Olive oil's bitter principle reverses acquired autoresistance to trastuzumab (Herceptin™) in HER2-overexpressing breast cancer cells
- Salad vegetables dietary pattern protects against HER-2-positive breast cancer: a prospective Italian study
- tabAnti-HER2 (erbB-2) oncogene effects of phenolic compounds directly isolated from commercial Extra-Virgin Olive Oil (EVOO)
- The flavonoid luteolin induces apoptotic cell death through AIF nuclear translocation mediated by activation of ERK and p38 in human breast cancer cell lines
- The role of energy and fat in cancers of the breast and colon-rectum in a Southern European population
- Tumor-promoting and tumor-protective effects of high-fat diets on chemically induced mammary cancer in rats